Colorful, tangy, savory, and loaded with Italian-inspired flavors, this Italian Antipasto Salad is basically a party on a plate! Crisp lettuce is tossed with juicy tomatoes, creamy mozzarella, olives, pepperoncini, and slices of salami, all finished with a zesty homemade dressing. It’s easy, hearty, and perfect when you want a salad that actually feels like a meal.
Why You’ll Love This Recipe
- Packed with flavor — Every bite is savory, tangy, and fresh.
- Easy to customize — Use your favorite antipasto ingredients.
- Quick to prepare — Ready in about 15 minutes.
- Perfect for gatherings — Great for potlucks and parties.
- Low-carb friendly — Naturally low in carbohydrates.
Perfect For
This salad is perfect for lunches, dinners, potlucks, Italian-themed meals, BBQs, picnics, meal prep, and holiday gatherings.
Common Mistakes to Avoid
- Overdressing the salad — Add dressing gradually so the greens stay crisp.
- Using watery vegetables — Pat tomatoes and other vegetables dry before adding.
- Skipping the marinating time — A short rest lets the flavors come together.
- Cutting everything too large — Bite-sized pieces make the salad easier to eat.
Required Equipment
- Large salad bowl
- Small bowl or jar
- Sharp knife
- Cutting board
- Salad tongs
Storage Instructions
Store undressed salad in an airtight container in the refrigerator for up to 3 days.
Keep the dressing separate and toss just before serving for the best texture.
If already dressed, enjoy within 24 hours.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Best Season: All-season
Total Calories (Per Serving): Approximately 340 calories
📝 Ingredients
Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup sliced pepperoncini
- ½ cup black olives, sliced
- ½ cup green olives, sliced
- ½ cup mozzarella pearls
- 4 oz (115 g) salami, sliced or chopped
- ¼ cup red onion, thinly sliced
- ¼ cup roasted red peppers, sliced
- ¼ cup marinated artichoke hearts, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan
Homemade Italian Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Directions
- Prepare the vegetables.
Wash and thoroughly dry the lettuce, tomatoes, pepperoncini, olives, red onion, roasted peppers, and artichokes. - Make the dressing.
Add olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic, salt, black pepper, and red pepper flakes to a small jar. - Shake well.
Seal the jar and shake vigorously until the dressing is emulsified. - Build the salad.
Add romaine lettuce to a large bowl. - Add the antipasto ingredients.
Add tomatoes, pepperoncini, olives, mozzarella, salami, red onion, roasted peppers, and artichoke hearts. - Add Parmesan.
Sprinkle Parmesan and fresh parsley over the top. - Dress the salad.
Drizzle about half of the dressing over the salad. - Toss gently.
Use salad tongs to toss everything until evenly coated. - Taste and adjust.
Add more dressing, salt, pepper, or vinegar if needed. - Serve.
Serve immediately for the freshest, crispiest texture.
Low-Carb Tips
- Choose salami without added sugar.
- Skip roasted red peppers if you want to reduce carbs further.
- Add extra mozzarella, olives, or salami for a more filling meal.
- Use homemade dressing so you can control added sugars.
- Serve with grilled chicken for an extra-protein option.
Nutrition Facts
Per Serving — Approximate
- Calories: ~340
- Fat: ~29 g
- Cholesterol: ~25 mg
- Sodium: ~850 mg
- Potassium: ~300 mg
- Total Carbohydrates: ~8 g
- Fiber: ~3 g
- Net Carbs: ~5 g
- Sugars: ~3 g
- Protein: ~12 g
- Calcium: ~180 mg
Nutrition values are approximate and vary depending on the salami, olives, mozzarella, and dressing used.
Notes
- More protein: Add grilled chicken, shrimp, or turkey.
- Creamier: Add fresh mozzarella or bocconcini.
- Spicy: Add extra pepperoncini or red pepper flakes.
- Vegetarian: Omit salami and add extra cheese and artichokes.
- Crunchy: Add toasted pine nuts or sliced almonds.
- Storage: Refrigerate undressed salad for up to 3 days.
- Meal prep: Store dressing separately.
- Low-carb: Yes, especially when using low-sugar antipasto ingredients.
Frequently Asked Questions
1. Can I make Italian antipasto salad ahead of time?
Yes. Prepare all the ingredients and store them separately. Add the dressing just before serving.
2. Can I use different meats?
Absolutely. Prosciutto, pepperoni, ham, or capicola are excellent alternatives to salami.
3. Can I make it vegetarian?
Yes. Simply leave out the salami and add extra mozzarella, artichokes, olives, and roasted vegetables.
4. What lettuce works best?
Romaine is ideal because it stays crisp, but iceberg, mixed greens, or chopped kale also work.
5. Can this be a complete meal?
Definitely. Add grilled chicken, shrimp, or another protein to turn it into a hearty main-course salad.
